Is there a cake called twin sister German cake and do you have the recipe?

Question

German cake or Carrot cake

Answer 1

I'm sorry that I don't know of any cake by that name, but I do have a couple of other cake recipes for you.

Chocolate Carrot Cake with
Cream Cheese Frosting

Ingredients

2 cups all purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon salt
1/2 cup unsweetened cocoa powder
4 eggs
1 teaspoon vanilla extract
1 cup buttermilk
1/2 cup vegetable oil
2 cups grated carrots
1 cup crushed pineapple with juice

For frosting:
2 teaspoons vanilla
2 cups powdered sugar
1/2 cup butter, softened
2 - 8 oz. bars cream cheese, at room temperature
1/4 cup semi-sweet chocolate chips

Directions

Preheat oven to 350 degrees.
Grease and flour 3 - 9 inch round pans.
In a medium bowl, sift together the first 5 ingredients (flour, sugar, baking soda, salt, cocoa powder), and set aside.
In a separate bowl, combine the eggs, vanilla, buttermilk and oil. Mix well.
Stir in the dry ingredients until they are completely absorbed.
Fold in the carrots and pineapple.
Pour the batter evenly in each of the three pans.
Bake for 30 minutes in the pre-heated oven, or until a tooth pick inserted comes out clean.
Remove to cooling rack and let cool completely.
For frosting:

Combine the vanilla, powdered sugar, butter, and cream cheese in a medium bowl.
Beat until smooth.
Spread frosting on top of two layers, stack layers and frost entire cake.
Using a handheld, hard cheese grater (the smallest holes), grate the chocolate chips over the frosting.

--------------AND...

Mary Jo's German Chocolate Cake
One 9-inch cake, 12-16 servings

Cake
2 oz unsweetened chocolate, chopped
2 oz semisweet chocolate, chopped
1/4 cup + 1/4 cup water
2 sticks (8 oz)unsalted butter, at room temperature
1 1/4 cup + 1/4 cup sugar
4 large egg yolks room temperature
2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
4 large egg whites

Preheat the oven to 350 degrees and adjust the oven rack to the center of the oven. Butter and flour a 9 by 2 or 3-inch cake or springform pan.

Melt both chocolates with 1/4 cup of water over barley simmering water. Cream together butter and 1 1/4 cup of sugar until light and fluffy. Slowly add the melted chocolate. Add the egg yolks one at a time, mixing thoroughly after each addition. Sift together flour, baking soda, baking powder and salt.

Add the dry ingredients to the butter/chocolate mixture, alternately with buttermilk and vanilla extract.

Beat egg whites until they begin to hold their shape. Whip in the 1/4 cup sugar until stiff, but not dry. Fold into the batter. Scrape into cake pan and bake until a wooden skewer inserted into the middle comes out clean. Cool before filling and icing.

Filling
1 cup heavy cream
1 cup sugar
3 large egg yolks
3 oz unsalted butter
1/2 teaspoon salt
1 cup toasted chopped pecans
1 1/3 cup unsweetened coconut lightly toasted

Add heavy cream, sugar and egg yolks. Cook over medium heat, stirring constantly, until a thermometer inserted into the mixture reads 170 degrees. Remove from heat and pour through a fine strainer into a bowl.

Add butter, salt, pecans and coconut.

Syrup
3/4 cup sugar
1 cup water
1 oz dark rum to taste

Heat sugar and water until the sugar is dissolved. Cool and add rum to taste.

Icing
8 oz semisweet chocolate, chopped
1 cup heavy cream
2 tablespoon light corn syrup
1 1/2 oz unsalted butter

Heat cream. Pour over chopped chocolate and let sit for 5 minutes. Add the butter and the corn syrup. Stir gently until smooth.

Assembly of the cake

Split the cake into 4 layers. Divide the filling into 4 equal parts. Starting with the bottom layer, brush the cake lightly with the rum syrup. Spread 1/4 of the filling on the layer making sure to get the filling all the way to the edge. Place the next layer on top. Repeat the process to the top layer.

When the chocolate icing has reached a nice spreadable texture, ice the sides of the cake. Don't worry if the icing and the top layer of filling get mixed up a bit. Fill a small pastry bag fitted with the tip of your choice with the remaining icing and pipe a nice boarder around the edge of the cake. Chill cake before cutting.

Answer 2

This is German Chocolate cake....


















Ever since the first recipe of German Chocolate Cake was published in 1957, there have been created a number of different versions of its cooking. Here is my favorite recipe:

Ingredients:
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1/2 cup German sweet chocolate
1/2 cup boiling water
1 cup butter
1 cup sugar
4 egg yolks
4 egg whites, stiffly beaten
1 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk


Cooking:
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Melt chocolate in boiling water. Cream butter and sugar until fluffy, add egg yolks, vanilla, and chocolate. Add dry ingredients
alternately with buttermilk. Fold in egg whites. Pour into three pans, lined on bottoms with wax paper. Bake at 200 degrees C for 30-35 minutes. Frost tops with Coconut Pecan Frosting, leaving sides unfrosted.

Coconut Pecan Filling and Frosting:
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1 cup evaporated sweetened milk
3 egg yolks
1/2 cup butter
1 tsp vanilla
1 1/3 cup coconut
1 cup chopped pecans

Combine all ingredients except for coconut and pecans in a saucepan. Stir in coconut and pecans. Let cool down.

Answer 3

Dark German Chocolate Cake with Toasted Almond-Coconut Goo one million one million/four cups flaked or shredded coconut one million one million/four cups sliced almonds three cups sugar two three/four cups all-rationale flour one million cup plus two tablespoons first-class-fine cocoa (endorsed: Dutch-approach) two one million/four teaspoons baking powder two one million/four teaspoons baking soda one million one million/two teaspoons salt three eggs one million one million/two cups complete, two percentage fats, or one million percentage fats milk three/four cup vegetable oil one million tablespoon natural vanilla extract one million one million/two cups very sizzling water Caramel: one million one million/two cups sugar one million/three cup water one million one million/two cups heavy cream Preheat the oven to 350 levels. Spread the coconut and almonds on separate baking sheets and toast, stirring from time to time, simply till golden brown, 10 to fifteen mins. Set apart to chill. Line the backside and facets of a 14 via 17-inch baking sheet (with facets) with parchment or waxed paper. Sift in combination the sugar, flour, cocoa, baking powder, baking soda and salt. Transfer to a mixer geared up with a whisk attachment (or use a hand mixer) and combination in brief. In a medium bowl, whisk in combination the eggs, milk, oil and vanilla extract. Add to the dry materials and blend at low velocity for five mins. Gradually upload the sizzling water, blending at low velocity simply till mixed. The batter will likely be rather skinny. Pour the batter into the ready pan. Bake till a tester inserted within the middle of the cake comes out blank (a couple of crumbs are ok), 25 to half-hour. Let cool within the pan. Caramel: Pour the sugar into the middle of a deep saucepan. Carefully pour the water across the sugar, making an attempt to not splash any sugar onto the perimeters of the pan. Do now not stir; lightly draw your finger by way of the middle of the sugar to moisten it. Over medium-prime warmth, carry to a boil with out stirring. Reduce the warmth to a rapid simmer and prepare dinner with out stirring till amber-caramel in colour, 10 to twenty mins. Immediately get rid of from the warmth. Using a picket spoon, slowly and cautiously stir within the cream (it'll bubble up and would possibly splatter). Stir within the toasted coconut and almonds. Set apart. When able to serve, reduce the room-temperature cake within the pan into 6 even strips, each and every three inches extensive. Using diagonal strokes of the knife, reduce each and every strip into four triangles. If the sauce has stiffened, rewarm it over low warmth (or in a microwave) till softened. Place a triangle on each and every plate, drizzle with sauce, and leisure a further triangle on best at one more perspective. Drizzle with extra sauce and serve

Answer 4

Never heard of it.
Check the site and look at the ratings before you bake.